Flax and Sunflower Seed Sandwich Bread

A delicious and soft white sandwich bread studded with two kinds of seeds.

*Submitted to Yeast Spotting*

I needed to make sandwich bread one morning (because I was all out since my Kitchenaid was out of commission for a few days...did I mention that I stripped a gear) and I wanted to try something new.  I usually make multi-grain or part whole wheat sandwich breads, but I get bored doing the same thing all the time.  I turned on my computer planning to do a search for different kinds of sandwich breads.  First, I checked the many blogs I follow to see what new stuff everyone has been making when there it was.  Two Seed Dinner Rolls from Bitter Baker (if you've never been by you should definitely check this blog out, the breads are delicious and the pictures are fabulous).  I read over the ingredient list and I had everything in my pantry so I just altered the recipe slightly and made sandwich bread.

The original recipe is a sourdough, which I used, but I did not have the time or forethought to make real sourdough, so I spiked it with yeast to give it a faster rise time.  I did not have to use sourdough at all but I keep a starter in my fridge and you either have to use it or throw it away, and I can't bring my self to waste this wonderful wild yeast, so I used some in the bread even if it didn't impart all of the sour flavor I'm used to.  Instead of making the poolish  (sourdough, bread flour and water) and letting it sit out over night to become active, I made it about an hour before making the final dough.  I used warm water to help the refrigerated sour dough come up to room temperature quicker.  If you don't have a sourdough just omit that and add equal parts flour and water to get to the sourdough weight.  You also would not need to make the poolish, just add all the flour and water at the same time and use more yeast maybe 2 tsp-1 Tbsp.

This bread turned out great.  It was soft and slightly chewy with the nutrition and flavor of the seeds.  The egg wash on top of the loaves really made this wonderful.  Not only where the loaves shiny but the crust was soft and delicious.

Ingredients:
All ingredients measured by weight

Poolish:
4 oz sourdough starter
12 oz water
10 oz bread flour

Final Dough:
1 egg, room temperature
0.5 oz salt (about 2 tsp)
1 oz honey
1.8 oz flax seeds
1.8 oz *toasted sunflower seeds
1 oz shortening or butter or oil
1/2 tsp instant yeast (this is so small that there is no need to weigh it, it barely registers)
14 oz bread flour

*Toast sunflower seed kernels by spreading in a single layer on a baking sheet then placing under broiler for about 5 minutes.  Keep an eye on them so they do not burn and wait for a peanutty smell.

Prepare the poolish the night before you plan to make the bread.  Stir together the sourdough, water and flower until everything is combined.  Cover and set out at room temperature over night. (I did not plan ahead so I threw everything together using warm water and let it sit for only 1 hour).

The next day scrape the poolish (it should be bubbly and active) into the bowl of a stand mixer.  Add all of the 'final dough' ingredients (start with only12 oz flour) and stir on low speed, with the paddle attachment, until all ingredients are incorporated and you have a sticky ball. Switch to the dough hook and knead on medium low speed (you shouldn't knead bread dough any higher than the 2 setting on a kitchenaid, I think this was how I stripped the gear) for 8-10 minutes, adding any remaining flour until you have a smooth, supple and soft dough that is no longer sticky.  My final dough weighed 48oz so I made 2- 1 1/2 pound loaves.

Put dough in an oiled bowl, rolling to coat and let set, covered in plastic wrap, in a warm place for about 2 hours until doubled in size.  Cut dough in half, roll into loaves, and place in 2 greased 8x4 inch loaf pans.  Cover with plastic and allow to rise for 90 minutes until the dough is cresting about 1 inch above the pan.

Brush the tops of the loaves with beaten egg, if you want, this makes the crust soft and shiny.  Then bake for 40-60 minutes in a preheated 350F oven (turn halfway through baking for even browning).  Remove from oven and cool on a wire rack.  Slice and enjoy.

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French Onion Soup

Beef broth with lots of onions topped with toast and provolone cheese.

French onion soup is one of my favorite soups.  Whenever I have a big bag of onions and Provolone cheese in the house this soup always makes an appearance.  It is so easy and quick to make it seems almost effortless.  The hardest part is slicing the onions, and if you are like me this can be rather tearful, but you could always slice them in a food processor.  This soup is worth the tears, it is always flavorful and surprisingly filling.  It makes a great side or can be a meal.  You can easily make this soup vegan or vegetarian by substituting the butter for olive oil and the beef broth for mushroom broth.

Ingredients:

6 onions, sliced (I used 3 red and 3 Maui sweet but any variety is fine)
1 Tbsp butter (or oil)
4 cups beef broth (or mushroom broth)

In a large sauce pan or stock pot melt butter over medium low heat.  Add the onions and a bit of salt and sweat (cover the pan and allow the onions to steam) until the onions are soft and translucent.

Then add 4 cups of beef broth and stir.  Lower the heat and wait for the soup to come to a simmer.  Ladle the soup into an oven proof mug or ramekin, float a slice of toasted french bread on top and cover with a slice of provolone cheese.  Place mug under broiler and broil until the cheese melts.  Makes about 6-8 servings.  Enjoy.

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Macaroni and Cheese

Macaroni and cheese made with spiral pasta and 3 kinds of cheese then baked to perfection.

 

Macaroni and cheese is my husband's favorite food.  He loves the kind from a box, but he really loves homemade.  So occasionally I make him mac and cheese.  We both like the spirals, and we usually have some sitting in the pantry so this is the noodle I use.  I could add ham or veggies or both to make this more of a meal and less of a side, but Hubby's a purest.  He doesn't even care to have bread crumbs on top.  Since it was his birthday I made it exactly how he likes it and we ate big bowls full for dinner (it was his birthday).

Ingredients:

1 pound pasta
12 oz sharp cheddar cheese, shredded
4 oz American (melt-able) cheese, cubed
4 oz Colby jack cheese, shredded
2 shallots, minced
2 cloves garlic
1/4 cup butter
1/4 cup flour
4 cups milk
salt and pepper to taste

Cook pasta and set aside.

Meanwhile, melt butter, over medium heat, in a large sauce pan.  Add the garlic and shallots and saute until fragrant and soft.  Then add the flour and cook for a few minutes.

Pour in the milk and whisk until it starts to bubble and thicken (this can take a while 10-20 minutes).  Once sauce is slightly thick (it should coat the back of a spoon) lower heat and add the cheeses (you could just use the cheddar, but I wanted this to be very cheesy so I used all the cheeses).  Stir until combined and smooth (salt and pepper to taste).  Remove from heat.

Add the pasta to the cheese sauce and stir to combine.  Then pour into a 9x13 inch baking pan (you can cover and refrigerate until ready to bake).  Bake, uncovered, at 350F for 30-45 minutes until the top is nicely browned. 

Alternatively pour cooked noodles and cheese sauce into a slow cooker and cook on low for a 4-5 hours or until thickened to your liking.

Makes at least 6 servings. 

Enjoy.

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Chili con Carne

A chili made with any kind of meat, beans, and chili pepper sauce.

(Updated 1/24/16 new pictures, tweet-ables, new recipe, editing)

Cool rainy days are great for chili.  We had a little cold front here in Honolulu a few weeks back.  I'm sure everyone who is still experiencing real winter weather is probably going to roll their eyes, but it got down to 58 F at night here.  That is chilly when you are used to mid 70s all the time.  And it was cloudy and gray for a few days, so perfect chili weather.  I made chili again, but this time, I added meat.  (Update starts)Chili con Carne is just chili with meat.  You can use any kind of meat you prefer beef, chicken, turkey, pork, whatever you have.  Experiment and have fun.

#Chili con Carne is great #coldweatherfood  [Tweet this]

I love chili.  I could eat it all the time.  It's warm, hardy, and hearty.  I am always tweaking my chili recipe.  Adding a little of this and a little of that until I make the perfect chili.  The things that remain constant are plenty of beans and lots of chili peppers. The beans help stretch the meat, help you feel full with fewer calories, and add great fiber and nutrition.  Chili peppers are also known for many nutritional benefits and impart wonderful flavor and heat to the dish. I like to see how spicy I can handle it.  My husband can take a lot of heat so it will never be too hot for him and I can add more cheese to help cool it if needed. 

A warm, hardy, and #heartymeal | #ChiliconCarne  [Tweet this]

I don't like to make tomato based chili.  I think chili should be made with mostly chili peppers and spices.  One way I like to make chili is with a puree of roasted or dried chilies.  Using dried chilies (softened in hot water then pureed) is probably my favorite but I have a hard time finding them at my local grocery.  So instead of dried chilies I've started using enchilada sauce.  Some enchilada sauces use a tomato base too but I avoid those for ones made with just chilies like this one.

Drop the tomatoes make #Chili w/ #chilipeppers [Tweet this]

Chili con Carne

Cook time: 45-90 minutes

Servings:  6

Ingredients:

1 onion diced
1 Tbsp olive oil
1 pound ground meat (I used turkey in the pictures)
6 cups of beans (about 2 cups dry, cooked)
28oz can of red enchilada sauce
3 roasted jalapenos, pureed (optional)
1 packet chili seasoning (I used McCormick)
1 Tbsp garlic powder (optional)
Salt and pepper to taste

For this recipe, I used my rice cooker/slow cooker but you can also use a large stock pot.

Pour the oil into the slow cooker and add the onions.  Turn the slow cooker to high and with the lid open cook the onions until they are soft, stirring occasionally (10-15 minutes...while waiting prepare all the other ingredients).

Meanwhile, cook the ground meat over medium heat (in a large frying pan) until browned.  Drain off grease (if any).

Add the meat, beans, enchilada sauce, jalapeno puree (if using--alternatively you can use diced fresh jalapenos just add them to cook with the onions), and seasoning.

Close the lid to the slow cooker and let cook for 30-60 minutes or until heated through.

Or turn the slow cooker to low and cook for longer. I like to start it early and let it cook for a few hours until my husband gets home.  It makes the house smell great.

Taste and adjust seasoning.  I cooked my beans from dry and didn't salt them while cooking so I added a few dashes of salt when I added the beans.

Serve warm with cheese, green onions, and/or sour cream.

Makes about 6 servings.

Enjoy.

For more recipes like this check out:

Bean & Barley Stew

Lentil Soup

Spicy 3 Beans & Rice

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How to Shape a Free Standing Loaf (Batard)

A tutorial on how to shape free standing loaves or hoagie rolls also called batards.

When baking bread you will sometimes want to create a free standing loaf, or batard.  This is the typical shape of Italian bread and many other rustic style breads.  This shape is also used to make hoagie rolls, just smaller.  The process is simple but is always good to know.

First start with your risen dough.

 

This you will cut into pieces of the desired size for your finished product.  I am making Italian bread and it makes 2-1 pound loaves.  Sometimes I make 3 smaller loaves so they fit on my baking stone better.  Cut into even smaller pieces this makes great hoagie buns.

Gently pat the dough into a rough rectangular shape trying to degas the dough as little as possible.  Make a gentle depression down the center of the rectangle.

Roll and stretch the top of the rectangle over to touch the center.  Seal the dough by pressing down.  The goal is to create some surface tension in the dough.

Roll and stretch the top of the dough again, but this time to meet the bottom of the rectangle.  Again seal the seam creating even more surface tension.  The dough should be relatively cigar shaped.  Then gently rock and roll the dough to even out the shape and place seam side down on parchment paper.

 

Now you have a free standing loaf or batard.  Cover with plastic wrap and allow to rise for the second time, score and bake.  The process is the same for hoagie rolls just smaller.  Now go and make some bread.  Enjoy. 

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Eggplant with Chillies and Thai Basil

A meatless stir fry made with eggplant, chillies, and Thai basil

I had some leftover Thai chillies from an earlier recipe and I wanted an easy quick recipe for dinner.  So I searched online for spicy Asian recipes and I found this (too bad the site is gone:( update9/21/13 ) site.  It's great, tons of recipes from all over and they all seemed simple to make.  I was looking for a simple stir fry and found a Eggplant with Chillies and Basil (also gone 9/21/13) it was exactly what I wanted.  I also found some other great recipes to try but that will be later.  Update 9/21/13:  I'm really sad that this website is no longer in existence.  At least I got a few recipes before it came down.

Ingredients:

4-5 Asian eggplants
4 cloves garlic, minced
2 chillies, minced
2 Tbsp oyster sauce
1 tsp sugar
1 Tbsp fish sauce
1 cup Thai basil, leaves and flowers

 Cut eggplant, crosswise, into 1-2 inch pieces.  Then cut each piece, longwise, into 4-6 pieces.

Steam the eggplant in a steamer basket for a few minutes until partially softened.  Remove from steamer and set aside.

Heat about 1 Tbsp oil (I used coconut oil and it added a great hint of coconut flavor) in a large pan  over medium heat.  Add the garlic and chillies and cook until softened and fragrant (about 1 minute).

Add the steamed eggplant and toss with the garlic mixture for a couple of minutes then add the oyster sauce, sugar, and fish sauce.  Mix well and add some water if needed to help cook the eggplant to desired softness.

Lastly, add the basil and cook until wilted.  Remove from heat and serve over rice with torn fresh basil on top.  Makes 2-4 servings.  Add chopped peanuts on top if you like.  Enjoy.

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Hershey's Chocolate Cheesecake

A rich, dark chocolate cheese cake with a chocolate cookie crumb crust and chocolate drizzle.

My husband's birthday was last week and I always make him a cake.  I found this recipe years ago, from some recipe cards that Hershey's mailed out to my mom, and my hubby requests it every year.

I'm not a big fan of regular cheesecake, but a chocolate one I can get behind.  After all, it's not good dessert if it doesn't contain chocolate (that's my motto at least).

This cheese cake can be made with any type of cocoa powder, but I use Hershey's special dark to give it even more chocolate flavor.  The drizzle is semisweet chocolate but I've made it with dark chocolate and with peanut butter before.  White chocolate would be okay too, if you like it (I don't consider it real chocolate and it has no business in any good recipe).  The crumb crust I always make with Teddy Grahams (I just love the cute little guys) but any chocolate cookie would work. This time I flavored both the drizzle and the crumb crust with espresso powder.  Amazing!  I would like to try serving it with a raspberry syrup sometime (Hubby loves raspberries) so if anyone has a good recipe send it my way.

This cake is super rich and flavorful.  You don't need a very big piece to satisfy and it looks great.  It is perfect for any special occasion and is very simple to make (I'm not a cheesecake expert and it always cracks on be but the drizzle kinda hides the imperfections and it always tastes great).

Ingredients:
Recipe from Hershey's company (there is a similar one on the website)

*Chocolate crumb crust
3-8oz packs of cream cheese, soft
1 1/4 cups sugar
8oz sour cream
2 tsp vanilla
1/2 cup cocoa
2 Tbsp all purpose flour
3 eggs
*Chocolate drizzle

*Chocolate crumb crust:  Mix together 1 cup of chocolate crumbs (I make crumbs by crushing about 2 cups of Teddy Grahams) and 1/2-3/4 stick of (melted) butter.  Add 1 tsp of instant espresso powder to the mix if you like. Press into the bottom of a 9 inch spring form pan and heat in a 450F oven for about 5 minutes.

*Chocolate drizzle:  Melt together (in microwave) 1/2 cup chocolate chips with 2 tsp vegetable shortening.  Mix thoroughly.  Add 1 tsp espresso powder if you like.

Cream together cream cheese and sugar until smooth.  Add sour cream and vanilla, mixing well.  Beat in cocoa powder and flour and then add the eggs one at a time.  Stir until just blended then pour over *Chocolate crumb crust.

Bake the cake at 450F for 10 minutes, then lower the oven temperature to 250 and bake for about 40 minutes more.  Cake is done when there is a small giggly bit at the center (about 2-3 inches diameter).  Remove from oven and loosen cake sides from the pan (with a knife) and allow to cool completely before removing the sides of the pan.  (Cake will continue to cook while cooling and will set by the time it is completely cool)  Drizzle the *Chocolate drizzle over the top of the cake and refrigerate overnight (or at least 4-6 hours).  Makes 12 servings.  Enjoy.

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Chicken Tikka Masala

Roasted chicken in a spicy and creamy tomato sauce.  A great use for leftover rotisserie chicken.

My husband called to warn me he was bringing home a rotisserie chicken.  We don't eat chicken very often, it's just boring, but we love rotisserie chicken.  At $5.00 for a whole chicken that is moist and flavorful, what's not to love?  We had a couple of meals of just chicken with vegetables on the side, and then still had plenty of meat to pick off the bones.  I also save the carcass (freeze it) to make chicken stock.  For $5.00 this bird gets plenty of use.  I had close to 2 cups of chicken meat to use in this recipe and it made 4 servings.  We had 8 (4 for 2 people) meals from this chicken, it's hard to go wrong with that.  I told hubby to bring home rotisserie chicken whenever he feels like it.

Ingredients:

2 Tbsp garlic, minced
2 Tbsp ginger, minced
2 chilies, minced
1/4 tsp red chili powder
2 tsp paprika
2 tsp garam masala
1/2 tsp turmeric
1 tsp coriander

1-2 Tbsp cooking oil
1/2 tsp cumin seeds
1 onion, chopped
1-6oz can tomato paste
1-14.5oz can diced tomatoes, drained
2 cups cooked chicken, torn
1 cup cream (I used kefir)

Heat a large skillet over medium heat.  Add oil (I used coconut oil) and cumin seeds until the seeds sputter.

Then add the ginger, garlic, and chili until they soften and are fragrant (about 1 minute).

Next add the onions and cook, stirring, until soft and translucent.  Add the tomato paste and spices, mixing thoroughly and then the diced tomatoes and chicken.

Last, add the cream (I used kefir or use yogurt or sour cream you could also use milk it just won't be as creamy) and mix well.  Allow to simmer over low heat until the chicken is warmed through and sauce it to your desired thickness.  Add salt to taste and a bit of honey if it is too sour.

Serve over rice with cilantro on top.  Flatbread and green vegetables make a great side.  Serves 4.

Enjoy.

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Recipe Remake: Twice Baked Potato

A remake of my original Twice Baked Potato with some slight differences.

Yum.  Twice baked potatoes are so tasty.  If you've never had one you just don't know what you are missing.  One weekend I was trying to think of an idea for lunch for my husband and myself and I thought twice baked potatoes would be great (and they were).  This time I had normal sized potatoes so I used one each.  They made for one filling lunch.  I don't think these are very healthy but they sure were good.  Warning:  do not drive or operate heavy machinery for 1 hour after eating.  My husband and I were so full and happy that we passed out (napped) for about an hour immediately after eating.  

Twice Baked Potatoes

Ingredients:

2 baked potatoes
3 strips crispy bacon, chopped
1/4 cup butter or olive oil
1-2 hand fulls cheese
1/4-1/2 cup green onion slices

Take two baked potatoes (see the tutorial on How to Make a Great Baked Potato) and cut off a small strip along the top.  Scoop out the insides of the potato leaving about a 1/4 inch thick shell.

In a bowl mix the potato insides, bacon, butter, cheese and green onions.  Mix until thouroughly combined and the potato is slightly moistened.

Load the potato mixture back inside the potato shells, packing it in as best as you can, it will mound out of the shell, but you should be able to get it all back in.

Put the top back on (I thought about leaving the top off, but it helps keep the filling in and after baking it is crispy and delicious) and bake for about 30 minutes at 350F.  Enjoy.

Follow Joy Bee's board Joybee Whats for Dinner blog posts on Pinterest.

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